Throwback Thursday: Remembering James Beard

 

Yesterday, January 21, 2015, marked the thirtieth anniversary of James Beard's death. In honor of the culinary icon, this TBT we’re sharing some of our favorite quotes, from a man who was as prolific with the pencil as he was with the spatula:

 

“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor.” (The Fireside Cookbook, p. 13)

 

“Grilling, broiling, barbecuing—whatever you want to call it—is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” (Beard on Food, p. 20)

 

“The roe of the Russian mother sturgeon has probably been present at more important international affairs than have all t... Read more >

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Eat This Word: Sunchokes

sunchoke

 

WHAT? A member of the sunflower family, this unusual vegetable, native to North America, can grow to be ten feet tall. Sunchokes are also known as Jerusalem artichokes, although they've got nothing to do with the Holy Land and they certainly aren't artichokes. The origins of its etymology are as varied and gnarled as this tuber’s skin. Some suspect that the Italian word for sunflower, girasole, tumbled through a game of telephone to become Jerusalem. A marketing scheme took this confusing nomenclature, combined it with the bulbs’ light artichokey flavor, and the “Jerusalem artichoke” was born. But the eccentric titles don’t end there: the sunchoke has also been nicknamed the “fartichoke.” Julia Child once said, “I just love those Jersualem artichokes. But is there anything you can do about the flatulence?” The sunchoke’s high starch content is the culprit (and also a natural remedy for diabetics).
 
Thankfully, these monikers have been eclipsed by this vegetable’s versatility. Sunchokes can be eaten raw, cooked like potatoes, or... Read more >

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What We're Reading: January 22, 2015

 

A baking guide for every faction of chocolate chip cookie lover, from crispy to chewy to cake-y. [HuffPo]

 

Organizations like Seed Matters seek to foster genetic diversity in organic produce not just through seed banks, but out in the fields. [Civil Eats]

 

Not all low-sodium chicken broths are created equal: the Kitchn reveals their top picks. [The Kitchn]

 

An investigation into the work of the U.S. Meat Animal Research Center suggests the uncomfortable consequences of more efficient meat production. [... Read more >

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JBF in the News: Izabela Wojcik on WABC-TV New York

 

On Sunday our own Izabela Wojcik appeared on WABC-TV's Eyewitness News Sunday to talk about the Beard House and our guest chef dinner series. Wojcik, who has served as JBF's director of House programming since 2002, was joined by chef Josh Boeckelman, who represented his New Orleans–based restaurant, Superior Seafood and Oyster Bar, at the House last Friday. The guests and anchor Rob Nelson discussed a few of the dishes from Boeckelman's Beard House menu, including smoked trout rillettes, red snapper crudo, and a deconstructed crawfish boil.

 

More than 250 dining events are held at the James Beard House each year, with dinners taking place almost every night of the week. See our complete Beard House events calendar

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Eat This Word: Semifreddo

 

WHAT? A half-frozen idea. Italian for "half-cold," semifreddo is an Italian dessert made by freezing mousseline-like custards, which are often layered with ingredients like ground amaretti, nuts, or chocolate. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name.

 

WHERE? Rappahannock Oyster Celebration

 

WHEN? January 21, 2015

 

HOW? Tangerine Creamsicle with Buttermilk Semifreddo, Paige Tangerines, and Quince Cookie

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Expo Milano: SXSW Panel Goes Live; New York Times Travel Show

 

 

 

Two updates from the Expo Milan/USA Pavilion department this week:

 

Expo Milan and USA Pavilion have snagged some space at this weekend's New York Times Travel Show. From Friday through Sunday, head to the Jacob Javits Center to get to know the team behind USA Pavilion, themed "American Food 2.0: United to Feed the Planet" in accordance with the expo's overarching focus on sustainability, nutrition, and cuisine. The three-day convention will represent 150 countries through more than 500 exhibitors. Expo Milan/USA Pavilion can be found at booths 178 and 180.

 

Then, mark your calendars for our South by Southwest panel on Saturday, March 14. Chosen from more than 80 food-related panels submitted for consideration, our conversation is slated for the festival's new... Read more >

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What We're Reading: January 21, 2015

 

A Super Bowl Sunday showdown: baked or fried buffalo wings? [Chow]

 

JBF Award Winner Mark Bittman argues that an essential piece is missing from the State of the Union: food. [NYT]

 

Tour de Franks? A look at the emerging trend of food bikes. [NPR]

 

A new survey reveals that Generation Z is willing to pay more for healthy foods. [USA Today]

 

Chicken soup for the global soul. [... Read more >

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Recipes: A Taste of Paradise

Barbecued Shrimp with Pineapple Chutney

 

Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.

 

Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.

 

Kokonda (Coc... Read more >

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Announcing the Enlightened Eaters Relaunch

JBF is pleased to announce the relaunch of Enlightened Eaters, an educational series of readings, workshops, discussions, and other programs that focus on health, nutrition, sustainability, and the environment. For this year's events, we've enlisted the support of two fitting partners: Slow Food NYC, the organization that works for a food system that's "good, clean, and fair," and the Natural Gourmet Institute, the leader in health-supportive culinary education.

 

Enlightened Eaters events will take place during evenings at the Natural Gourmet Institute and other venues in New York City. Guests will also enjoy refreshments courtesy of the Natural Gourmet Institute. These gatherings are open to the general public and free of charge. O... Read more >

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What We're Reading: January 20, 2015

 

David Chang says ramen is dead. [Lucky Peach

 

Cat cafés are so 2014: get your pet on at the new Dog Cafe opening in L.A. in February. [FWF

 

The European Union has approved new legislation that will let EU member states independently decide if they want to grow GMO crops. [Yahoo! News

 

Explore these potential spots for urban agriculture and renewal in your own backyard. [Civil Eats

 

Even after a century, vegans and vegetarians still go nuts for Braggs Liquid Aminos. [... Read more >

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